The worst recipe I’ve ever seen in terms of clarity and also in terms of flavor. I got parsnips, carrots and collards in my CSA though, so I wanted to use this as a base recipe.
My biggest beef with this recipe: 1. The recipe instructions and ingredients are out of order and unclear. 2. Who makes soup with just water and not broth?! Cooking soup with just water is… not going to be good at all.
Here is what I did and results were good:
Prep:
chopped onions (3 small yellow)
2 tbls minced ginger and ~ 3 cloves garlic, minced
Cleaned collards thoroughly, removed thick middle part, roughly chopped, rinsed again, salad spinner. 2 lb of collards is insane. I used 1 bunch, about 9 ounces.
2 large carrots, cleaned and cut into 1-2 inch coins
1 large parsnip, cleaned and cut into 1-2 inch chunks
1 can of chickpeas (need protein!), drained and rinsed.
Instead of just water, I prepared 7 cups of chicken broth from better than bullion.
Spices: curry, turmeric, oregano, thyme, red pepper flakes, salt.
- sautee onion until soft, about 3 minutes in olive oil in a Dutch oven over medium heat.
Added ginger and garlic - sautee for less than a minute
Sprinkle in a few dashes of curry powder. Add a bit of the broth to deglaze pan. Then add rest of broth and spices ( I added too much turmeric). Add carrots, parsnips, collards and chickpeas.
Bring to a boil then simmer, covered, for 5 minutes. Check softness and continue cooking to your preference of veggie texture.
At this point I realized I had too much tender if so I added lemon juice and light brown sugar to counteract. Worked great!
Broth is delish and this was my first time cooking parsnips - yum! I think this would be great with some thin spaghetti pieces or over jasmine rice.
